Nickel Allergy Friendly Roasted Red Beet & Carrot Soup Shooters

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Roasted Red Beet & Carrot Soup Shooters

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Ingredients

8 servings

For the soup

3 medium red beets (about 1 lb total), peeled and cut into 1-inch cubes
3 medium carrots (about 10 oz total), peeled and cut into 1-inch pieces
1 medium yellow onion, cut into 8 wedges
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt, plus more to taste
2 cups chicken broth or vegetable broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves

For serving

2 tbsp fresh ricotta, for garnish (optional)
1 tbsp fresh chives, finely snipped, for garnish (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the beet cubes and carrot pieces on a rimmed baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with 1/4 tsp of the salt. Toss to coat, then spread in a single layer.
2
Nestle the onion wedges among the beets and carrots. Roast for 35–40 minutes, turning once halfway through, until the beets are tender when pierced with a knife and the edges of the carrots and onion are golden.

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